Beef and Vegetable Tapsi

beef-tapsi.jpg

Beef and Vegetable Tapsi
Beef and Vegetable Tapsi

Photo attribution: 

My Tu Duong
Beef and Vegetable Tapsi
Budget-friendly recipe
626
Serves:
4
1 hours 45 mins.

Tapsi is similar to a casserole or stew. This filling dish will warm you up!

Ingredients

2
tablespoons
divided
½
pound
peeled and cut into 3/4-inch thick rounds
½
pound
trimmed of fat and cut into 1/2-inch strips
1
sliced into 3/4-inch rounds
1
stemmed, seeded, and sliced into strips
1
minced
¼
cup
½
cup
pounds
peeled and cut into 1/2-inch thick rounds
2
cored and cut into 4 slices
teaspoon
1
teaspoon
½
teaspoon
plus more to taste

What You'll Need

  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Chef knife
  • 3 mixing bowls
  • Sheet pan
  • Spatula
  • Non-stick skillet
  • 9x12 glass baking dish
  • Pot holders

Directions

  1. Preheat oven to 375° F.
  2. Place eggplant and peppers into a bowl and toss with 2 teaspoons oil. Place vegetables onto sheet pan in a single layer.
  3. Add onion and potatoes to the same bowl and toss with 1 Tablespoon oil. Place vegetables onto a second sheet pan in a single layer.
  4. Bake vegetables for 15 minutes, then flip and bake another 10 minutes, or until golden brown.
  5. Season beef with a pinch of salt and pepper. In a non-stick pan, heat 1 teaspoon of vegetable oil over medium-high heat. Cook beef until browned on each side, but not completely cooked through. Transfer meat to a bowl and leave juices in the pan.
  6. Add garlic, tomato paste, and 1/2 cup water to the pan. Cook for about 4 minutes, stirring frequently until the tomato paste dissolves and the sauce thickens.
  7. In a small bowl stir together pepper, coriander, Arabian spice blend, and salt.
  8. In a 9x12 baking dish, layer vegetables and meat with a sprinkle of Arabian spice blend in between each layer as follows: •  Eggplant •  Peppers • Beef • Potatoes • Onions • Tomato Sauce • Tomatoes
  9. Bake for 30 minutes. Let rest for 15 minutes. Serve with rice.

Chef Tips

  • You can substitute any root vegetable (rutabaga, turnip, sweet potato, etc.) for the potatoes.

Nutrition Info and more

Serving size:
cups
Total calories:
384
Total fat:
15 g
Saturated fat:
4 g
Carbohydrates:
49 g
Protein:
17 g
Fiber:
7 g
Sodium:
470 mg
Attribution

Publication: 

Author: 

Attribution: 

In collaboration with the International Rescue Committee San Diego, United Women for East Africa Support Team, and UC San Diego – Center for Community Health
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